Butter Lamb Gravy Recipe - Allrecipes.com
Butter Lamb Gravy Recipe
  • READY IN 1 hr

Butter Lamb Gravy

Recipe by  

"Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread. You can even make a variation with chicken, salmon or beef."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
  2. Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  3. Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
  4. Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2009

I can't imagine why this recipe doesn't have more positive ratings!!! Firstly my local grocery store didn't have garam masala so I made my own : 2 cinnamon sticks 3 dried bay leaves 3 tbsp cumin seeds 2 tbsp coriander seeds 4 cardamom pods, crushed 1 tbsp cloves 1 tsp black peppercorns 1 tbsp ground mace Dry roast the ingredients, let cool and grind to a fine powder(you can use spice mill or coffee grinder). Store in the pantry for up to 1 month and in the refrigerator for up to 3 months. I also didn't have any creme fraiche so I used heavy whipping cream and one word for this : YUMMY!!!My boyfriend and I could not get enough of this!! Please try this you will not regret it!!!!

 
Most Helpful Critical Review
Jul 13, 2011

This is a decent recipe, but it isn't as flavorful as I expected. Next, time I will use chicken broth instead of water and maybe add more salt.

 
Apr 21, 2009

This is a good recipe--and with a few changes it is amazing. I like a little more sauce with a little more flavor, so I doubled everything except the meat and garam masala. Keep the meat quantity as it is and quadruple the garam masala (2 tsp. total). With those tweaks, this recipe was very much like the curries I used to eat in England!

 
Oct 25, 2007

Good flavour, was a nice meal with rice and peas.Simple & delicious. This is a simple, easy recipe with great flavor! Even my picky husband really liked it.I added an extra couple of potatoes. my kids loved this easy meal.it wasnt to spicey or hot. More recipies please!!!

 
Jul 30, 2009

OMG! This is so good, but only after adding additional seasoning. I prepared it as directed in the recipe using cubed chicken thighs and tasted it half way through. There wasn't a whole lot of flavor, at least not as robust as what we get at our local Indian restaurant. So, I added an additional 1/2 t. garam masala, 1/2 t. chili powder and 1 T. tomato paste. Made all the difference! Also, I couldn't find creme fraiche so I substituted 1/4 c. cream and 1/4 c. sour cream. If you like Indian food, you'll love this.

 
Jun 16, 2009

This recipe is amazing! I've made it twice so far - first time with pork, second time with chicken - and loved it! Next time I make it with pork, I'll reduce the cooking time, since the pork turned out a little dry - but the sauce made up for it, no worries. The chicken turned out perfect - I can't wait to make it with lamb! I also doubled the amount of tomato paste. Instead of water and creme fresh I only used one glass of 1% fat milk. The taste is just as great! I also used more of the spices for taste and added about one teaspoon coriander powder. Thanks for sharing this wonderful recipe, it's a keeper!

 
Mar 25, 2009

Very good! I made my own American-girl creme fraiche with sour cream and heavy cream. I added quite a bit more spice to this - as written it's good, but a little bland. Thanks for the recipe!

 
May 07, 2009

This was good, but not outanding. I would recommend doubling the spices for sure. I did not have creme fraiche, so I used 1/4c. sour cream and 1/4 C half & half instead. After browing the lamb, I drained off all but 2T of the fat, but then as it cooked, there wasn't enough liquid. I added more cream to compensate. After tasting about 1/2 way through, I added salt, another Tbsp of tomato paste. It definitely improved after adding the honey, cream & cilantro to finish. Don't leave any of those out. The end product was tasty, but I'll tweak it with add'l spice next time and maybe use chicken or shrimp.

 

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Nutrition

  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 180 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Zian
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